Ingredients
For four people you will need
1 chicken breast with skin
Salt
Pepper
1 lime
15 g ginger, finely chopped
1 chili, finely chopped
1 stalk of lemongrass
2 shallots
1 tbsp butter
1 tbsp olive oil
150 g mountain or beluga lentils
400 ml chicken stock
400 ml coconut milk
1 tbsp mascarpone
1 tsp red curry paste
1 bunch of coriander
Method
Wash the chicken breast, dab dry, and season with salt and pepper. Halve the lime, grate the peel from one half, mix with the ginger and chili, and slide it beneath the chicken skin. Cut the lime into wedges. Place the chicken in a flat roasting tin, add the lime wedges, and roast on the middle shelf of the oven at 200 degrees Celsius for 30–40 minutes.
Remove the outer leaves from the lemongrass and then finely chop it. Dice the shallots and sweat them with the lemongrass in hot butter and oil, stirring continuously. Add the lentils and sweat for a further minute. Mix the coconut milk and stock and bring to the boil in a small pan. Gradually add the mixture to the lentils, stirring continuously until they are cooked (approx. 20–25 minutes). Stir in the mascarpone and season with salt, pepper, and the curry paste. Stir in half of the chopped coriander.
Slice the chicken, serve it on the bed of lentil risotto, and garnish with the remaining coriander.
Bon appétit!
